Coliphage as pressure surrogates for enteric viruses in foods

Black, Elaine P.; Cascarino, Jennifer L.; Guan, Dongsheng; Kniel, Kalmia E.; Hicks, Doris; Pivarnik, Lori F.; Hoover, Dallas G.

doi:10.1016/j.ifset.2009.07.004

Cited by 9 publications

(6 citation statements)

References 38 publications

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“…Surrogates play a critical role as indicators for the inactivation of enteric pathogens to aid in the design and validation of food‐processing methods (Black and others 2009). Viral surrogates ideally should have a similar structure and size to the target virus and be slightly more resistant to treatments; they are nonpathogenic and easy to use in laboratory and industrial settings.…”

Section: Foodborne Virusesmentioning

confidence: 99%

“…Protein, both a 2% whey solution (Kingsley and Chen 2008) and a 1% albumin solution (Hirneisen and others 2008), did not provide any protective effect for FCV inactivation by pressure. The effect of salt solutions on viral inactivation by HPP as compared to cell culture medium and PBS have been well documented (Kingsley and others 2002; Black and others 2009). Low concentrations of NaCl (1%) did not provide any protection against HPP inactivation of HAV; however, in higher concentrations (6% NaCl) a baroprotective effect against inactivation of HAV (Kingsley and Chen 2009) and FCV (Kingsley and Chen 2008) was observed.…”

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confidence: 99%

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Viral Inactivation in Foods: A Review of Traditional and Novel Food‐Processing Technologies

Hirneisen

Black

Cascarino

et al. 2009

Comp Rev Food Sci Food Safe

170

135

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Over one-half of foodborne illnesses are believed to be viral in origin. The ability of viruses to persist in the environment and foods, coupled with low infectious doses, allows even a small amount of contamination to cause serious problems. An increased incidence of foodborne illnesses and consumer demand for fresh, convenient, and safe foods have prompted research into alternative food-processing technologies. This review focuses on viral inactivation by both traditional processing technologies such as use of antimicrobial agents and the application of heat, and also novel processing technologies including high-pressure processing, ultraviolet-and gammairradiation, and pulsed electric fields. These industrially applicable control measures will be discussed in relation to the 2 most common causes of foodborne viral illnesses, hepatitis A virus and human noroviruses. Other enteric viruses, including adenoviruses, rotaviruses, aichi virus, and laboratory and industrial viral surrogates such as feline caliciviruses, murine noroviruses, bacteriophage MS2 and X174, and virus-like particles are also discussed. The basis of each technology, inactivation efficacy, proposed mechanisms of viral inactivation, factors affecting viral inactivation, and applicability to the food industry with a focus on ready-to-eat foods, produce, and shellfish, are all featured in this review.

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Section: Foodborne Virusesmentioning

confidence: 99%

mentioning

confidence: 99%

Viral Inactivation in Foods: A Review of Traditional and Novel Food‐Processing Technologies

Hirneisen

Black

Cascarino

et al. 2009

Comp Rev Food Sci Food Safe

170

135

View full text Add to dashboard Cite

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“…Here we evaluated the spreading of viruses in open air using Escherichia coli bacteriophages as a surrogate for human respiratory viruses such as SARS-CoV-2 and Influenza. and other bacterial phages are similar in size to SARS-CoV-2 and have been used extensively in many fields of biology research, including as models for the study of airborne and not airborne eukaryotic viruses (Black et al 2010;Kormuth et al 2018;Turgeon et al 2014). In addition, they are easy to manipulate and are entirely harmless to humans and to the environment, an important pre-condition to perform experiments outside the laboratory walls.…”

Section: Introductionmentioning

confidence: 99%

Bacteriophages as surrogates for the study of viral dispersion in open air

et al. 2021

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The SARS-CoV-2 pandemic has revived the debate about the routes of virus transmission and their likelihoods. It is of utmost importance to assess the risks of contamination of susceptible people by infectious individuals and to evaluate the level of SARS-CoV-2 and other respiratory viruses transmission in the community. Most countries have imposed non-pharmaceutical measures to contain SARS-CoV-2 transmission, including physical distancing and mask wearing. Here we evaluated the spreading of viruses in open air using harmless Escherichia coli bacteriophages as a surrogate. Phages were sprayed towards Petri dishes seeded with bacteria at different lengths and angles. Our results showed that the transmission rate decreased exponentially with distance. The highest recorded transmission rate was 9 × 10 −6 PFU/plate when phages were sprayed from a 1 m distance, suggesting that the probability of transmission of a single virus at a 1 m distance is 1:100,000.

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“…Can SARS-CoV-2 and phage particles be compared? Phages have been used as surrogates for eukaryotic viruses in many instances (Turgeon et al, 2014; Black et al, 2010; Kormuth et al, 2018). In terms of size, the circular SARS-CoV-2 has a diameter of 100 nm, while the λ phage has an icosahedral head with about 50-60 nm in diameter, and a tail with about 150 nm in length (Abedon, 2005; Furth et al, 1983).…”

Section: Discussionmentioning

confidence: 99%

“…Here we evaluated the spreading of viruses outdoors using Escherichia coli λ bacteriophages as a proxy for human respiratory viruses such as SARS-CoV-2. λ and other bacterial phages are similar in size to SARS-CoV-2 and have been used extensively in many fields of biology research, including as models for the study of airborne and not airborne eukaryotic viruses (Turgeon et al, 2014; Black et al, 2010; Kormuth et al, 2018). In addition, they are easy to manipulate and are entirely harmless to humans and to the environment.…”

Section: Introductionmentioning

confidence: 99%

Viral dispersion in open air

Machado

Pinto

Fonseca

et al. 2021

Preprint

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The SARS-CoV-2 pandemic has revived the debate about the routes of virus transmission and their likelihoods. It is of utmost importance to assess the risks of contamination of susceptible people by infectious individuals and to evaluate the level of viral transmission in the community. Most countries have imposed non-pharmaceutical measures to contain SARS-CoV-2 transmission, including social distancing and mask wearing. Here we evaluated the spreading of viruses in open air using harmless Escherichia coli bacteriophages as a surrogate. Phages were sprayed towards Petri dishes seeded with bacteria at different lengths and angles. Median droplets size was 127 µm, similar to those produced by sneeze. Our results showed that the transmission rate decreased exponentially with distance. The highest recorded transmission rate was 9 × 10−6 PFU/plate when phages were sprayed from a 1 m distance, suggesting that the probability of transmission of a single virus at a 1 m distance is 1:100,000. These results agree with the WHO recommendation that face mask protection in an uncrowded well-ventilated space is not required.

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Coliphage as pressure surrogates for enteric viruses in foods

Cited by 9 publications

References 38 publications

Viral Inactivation in Foods: A Review of Traditional and Novel Food‐Processing Technologies

Viral Inactivation in Foods: A Review of Traditional and Novel Food‐Processing Technologies

Bacteriophages as surrogates for the study of viral dispersion in open air

Viral dispersion in open air

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